Total Time
45mins
Prep 10 mins
Cook 35 mins

This cake is great for making strawberry shortcake with fresh strawberries and whipped cream.

Ingredients Nutrition

Directions

  1. Beat egg yolks until lemon colored; add sugar slowly a tablespoon at a time.
  2. Add vanilla and gradually, the flour.
  3. Fold in egg whites which have been beaten until stiff.
  4. Bake in preheated oven at 350 degrees for 35 minutes in greased pan.
  5. Let cool 10 minutes; remove from pan.
Most Helpful

I just made this cake. Made two layers..Did not grease pans as there was NO instruction about that. Now, it says "greased pan"..Well, I hope to heck that my non stick pans are just that..I won't give this stars till I have had a taste test..if they come out of the pan. Lotus.

My mistake..the recipe did say grease the pans. My hubby says the cake looks good, and it has a fine taste! Thanks a bunch, and I am so sorry about whining about the pans...Lotus.

4 5

I usually don't make sponge cake but this was delightful! It's so light but I do wish a pan size was specified. I made mine into a sandwich as well and used a light cream filling between and on top the layers. During the first 10 minutes of baking the top of my cake began to brown considerably and I took foil and covered it during the rest of the time. Overall it is a delicious cake. Thanks for posting. Made for the Tea Party Photo Forum 2010.

4 5

I wasn't sure what size pan to use, since it wasn't stated, so I used a 12" pie pan, which accommodated the batter just about right. However, my cake turned dark brown--not golden like the sponge cakes in the stores. Still, it had a nice crisp exterior and a soft spongey middle. I haven't served it yet tonight (w/s.berries & w.cream), but I think my clan will like it. It cost less than $1 to make--several times less than the store's.